Another Chicken Spaghetti

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook chicken and cool. Shred chicken. I used chicken already cooked from the store and use only white meat.
  • Dice Onion and bell pepper. Drain and wash olives.
  • Cut Velveeta into small pieces. I cut them into 1/2 oz cubes so they would melt easily.
  • Cook the pasta while you assemble and heat the sauce.
  • In a Dutch oven, add the canola oil. Heat it and add the minced garlic, onion and bell pepper. Saute until garlic becomes golden and onions are translucent.
  • Add the olives and the can of Rotel tomatoes. Heat until it is boiling.
  • Add the Cream of Mushroom soup and the milk. Heat back to boiling.
  • Add the Velveeta and cook until it is melted.
  • Add the Cream cheese and cook until it is melted.
  • Add the cooked, drained pasta (reserve a little of the pasta water to thin the sauce if you want it thinner.).
  • Stir in the chicken. When well mixed, pour into a pre-greased 13" x 9" casserole. Cover with foil. Bake in a 364 degree oven 30 minutes.
  • After 30 minutes of baking, take off the foil and continue baking another 10-15 minutes. Top with parmesan cheese if desired.
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